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Goose for christmas

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by cybercat, Dec 14, 2009.

  1. cybercat

    cybercat Chillin' With My Peeps

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    May 22, 2007
    Greeneville, Tn
    Ok, has anyone cooked goose before? I have not and we got one for xmas dinner. I would love any tips on this. Is it like doing chicken or turkey? Also what is a good stuffing for goose? I do not have a recipe in my cookbook for goose. Heck it took us 3 store just to find one. Guess they are not too common these days. But if I like it then hubby said we can raise are own [​IMG] so please help with recipes for goose.
     
  2. wildorchid053

    wildorchid053 Chillin' With My Peeps

    May 12, 2009
    syracuse area, ny
    there are alot of goose cooking recipes on line.. i have never cooked one before
     
  3. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    i will let someone more experinced with it give you cooking directons.
    But my experience was this:
    1st one - I used a recipe off of gourmet, it was A LOT of work, the goose tasted great but the only really meaty part was the breast and it just seemed like A LOT of work. I want to raise themone day and butcher my own, it was really good - but I will just remove and cook the the breast next time.
    2nd one we had last New Years someone else smoked it . . . IT WAS AMAZING! I can't wait to smoke my own one day.
     
  4. BettyR

    BettyR Chillin' With My Peeps

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    I bought and cooked a goose in September because I had never had one before and I wanted to try it thinking I might like to make one for Thanksgiving.

    I am so glad I did because nobody in the family liked it...the meat is dark and to us had a very strong flavor to it. I used a recipe off the net but since we didn't like the meat I threw the recipe away.

    Hope you have better luck.
     
  5. NYREDS

    NYREDS Overrun With Chickens

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    Jan 14, 2008
    Cook it on a rack-they render off a LOT of fat. I don't stuff them for the same reason. The stugging ends up saturated with fat which I don't find appealing. Cut up some onions, apples oranges etc & put those in the body cavity. They will flavor the meat nicely.
     
  6. cybercat

    cybercat Chillin' With My Peeps

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    May 22, 2007
    Greeneville, Tn
    Thanks NYREDs as i was planning on stuffing it. Hubby is very picky when it comes to stuffing so I have to be careful. Like the fruit idea. Hmm Betty thanks for that info i did not know it was dark meat. I love the legs on chickens not so much on turkey though. Love duck so maybe I will love goose too. Time will tell on that one. Wish I had a turkey deep fryer we did duck that way and it came out heavenly. Not greesy at all. Well, I guess I am set for this one my rooster has a rack so I will buy the fruit. Thanks all.
     
  7. BettyR

    BettyR Chillin' With My Peeps

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    If you like dark meat then you may like the goose but we prefer the white meat. When I cut up a chicken I always put the thighs and legs in a bag and freeze them. I use them to make chicken gumbo with...the gumbo covers up the flavor of the dark meat.
     
  8. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    If you like duck then I think you will love the goose - it really has awesome flavor. Do a lot of reading up on how to cook it. I remember I had to prick the skin all over to allow the fat to drain out while cooking, and that I had to use the baster to remove excess fat from pan while cooking - there was a lot!
     
  9. danielle82

    danielle82 A Good Egg

    Apr 27, 2009
    Tonasket Wa
    We skinned ours completely when we butchered, so I have nothing to offer on the skin part, as Ive only cooked one without skin. We all LOVED it. It had a very good taste. I usually do a turkey on a slow bake for hours, but had to drastically cut the time down for the goose.
     
  10. cybercat

    cybercat Chillin' With My Peeps

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    May 22, 2007
    Greeneville, Tn
    Well, that is good thanks Katy. Almond duck is a fav of mine. Grew up with eating alot of Chinese and can make it myself. I am not chinese though. Just love to cook it though. I shall look up more recipes on Goose as my cookbooks are rather lame on it.

    Betty I understand as for some reason I do not care that much for dark turkey meat but love the breast.
     

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